| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veglife1 |
6 |
servings |
INGREDIENTS
| 2 |
lg |
Red bell peppers; halved lengthwise |
|
|
(seeds & membranes removed) |
| 2 |
c |
Plain nonfat yogurt |
|
|
Salt & pepper to taste |
| 1/4 |
c |
Coarsely chopped pecans |
| 1/4 |
c |
Chopped mint leaves |
INSTRUCTIONS
Heat grill or broiler. Grill or broil peppers until soft but skins are not
overly charred, about 10-15 minutes. Put peppers in a brown paper bag or a
bowl covered with plastic wrap. When cool enough to handle, remove skins.
Leave whole or cut into strips. Season yogurt to taste with salt & pepper
and spoon onto 1 large or 6 individual serving plates. Lay peppers over
yogurt and sprinkle with pecans and mint.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999
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